Table 1. Physicochemical properties of yakju prepared by different commercial yeasts before and after aging

		OT1)	SC	LA	CM	FE
pH	Before	4.39±0.042)bc3)	4.44±0.01ab	4.45±0.01ab	4.51±0.02a	4.33±0.09c
	After	4.60±0.01ab	4.65±0.03a	4.52±0.14bc	4.67±0.02a	4.43±0.03c
	t-value	−13.75**4)	−9.09*	−0.80	−10.47	−1.66
Total acid (%, w/v)	Before	0.29±0.01a	0.27±0.01b	0.27±0.01b	0.27±0.01b	0.29±0.01a
	After	0.30±0.00a	0.27±0.00c	0.26±0.00d	0.27±0.00c	0.28±0.00b
	t-value	−1.73	−1.00	1.00	−1.00	0.76
Soluble solid (°Brix)	Before	11.67±0.06a	9.83±0.06d	10.20±0.00c	10.80±0.00b	10.13±0.06c
	After	12.77±0.06a	11.00±0.10c	10.90±0.10c	11.90±0.10b	10.03±0.06d
	t-value	−190.53***	−35.00**	−12.12**	−19.05**	29.00**
Alcohol (%, v/v)	Before	16.60±0.60	16.53±0.31	16.67±0.31	16.03±0.12	16.67±0.12
	After	18.45±0.78	18.45±0.49	17.73±0.31	17.60±0.12	17.75±0.21
	t-value	−2.53	−13.67*	−6.00	−8.50	−21.00*
Volatile acid (mg/L)	Before	45.53±1.50c	34.33±7.07d	34.53±5.41d	73.60±7.71a	61.60±1.22b
	After	44.87±2.89c	32.80±0.40d	29.53±0.31e	65.73±0.70a	55.07±1.01b
	t-value	0.36	0.37	1.59	1.92	5.29*
Reducing sugar (mg/mL)	Before	19.87±0.24a	3.87±0.17d	5.88±0.08c	12.19±0.13b	1.20±0.01e
	After	22.00±0.74a	0.75±0.07d	5.75±0.19c	13.56±0.35b	1.32±0.03d
	t-value	−6.21*	26.30**	0.90	−7.08*	−5.13*
Amino acidity (mL)	Before	4.96±0.08c	4.78±0.03d	5.13±0.12b	5.48±0.03a	4.06±0.07e
	After	5.71±0.01c	5.85±0.03b	5.72±0.03c	6.26±0.04a	4.80±0.04d
	t-value	−15.67**	−40.00**	−10.09*	−20.12**	−23.06**

OT, SC, LA, CM, and FE means yakju prepared by Saccharomyces cerevisiae yeast ottogi, songcheon, la parisinne, chungmoo, and fermivin, repectively.
All values are mean±standard deviation (n=3).
^a-emeans in a row by different superscripts are significantly different by Duncan’s multiple range test at p<0.05.
Asterisks indicate significant differences between before and after aging of yakju made from commercial yeasts (^*p<0.05, ^**p<0.01, ^***p<0.001, respectively).